The picture doesn't do justice to how good the crispy roast pork belly is!
I'm copying the recipe here for easy reference. The original recipe is here. This is highly recommended for meat lovers!!
1lb (abt 450gm) pork belly
1 tsp Dry Ginger Powder (沙薑粉)
1 tsp Five Spice Powder (五香粉)
1/2 tsp white pepper
2 tsp salt
1/2 tsp msg (optional)
- Wash the meat under cold water.
- Submerge the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.
- Remove the pork and place it in a colander to let it dry for about 15 minutes. You may take the extra step of patting the pork belly skin dry with a paper towel for extra crispy skin.
- Stab the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We recommend layering the spices in the following order: spiced ginger powder, 5 spice powder, white pepper, salt and optional msg. Let it marinate for 1 hour, though over night is better for a deeper flavor.
- In a dutch oven or a large cast iron pan, fill it with oil enough to cover the skin of the pork belly. Avoid using olive oil since it has a low smoking point. You can place the pork belly in pan while the oil is still cold to prevent splatter. CAUTION!!! the pork will splatter a lot, so it is better to use a dutch oven with a heavy lid or use a splatter screen to place over your frying pan. (*I use a normal non-stick pan.)
- Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat)
- Frying is a skill learned over time, so if the skin is burnt, you can scrape it off with a knife. No worries! Let it rest until cool to the touch and cut into slices.